Marrow and Coconut Soup

Serves 8-10

Ingredients

1 x 1.5 kg Marrow

500ml Veg. stock

3 cloves garlic, crushed

3 tsp ground ginger

1 tsp turmeric

1 tsp ground cumin

1 x 400ml tin coconut milk

salt and pepper

Peel all the skin off the marrow and de-seed. Chop into small chunks. Put a glug or two into a large saucepan and place over a low heat. Add the chopped marrow chunks and the crushed garlic, stir, place lid on and leave for 5 mins. Add the ginger, turmeric and cumin and stir through. Next, add the stock. Increase the heat to bring to the boil then simmer until marrow chunks are soft all the way through.

Remove from heat, add the coconut milk and blend to a smooth consistency. Season to taste.

Brown Butter Sage Pasta

This recipe is great if you have lots of sage growing and/or if you want a really quick and tasty supper.

Serves 4

Ingredients:

400g pasta (spaghetti/penne work well)

150g butter

1 tsp brown sugar

30g sage leaves, roughly chopped

Parmesan, to serve

Cook the pasta in well salted water. Meanwhile, heat the butter in a medium saucepan over a medium-high heat, stirring occasionally to make sure the butter doesnt burn. When the butter is bubbling, add the sugar and stir to combine.

Continue cooking and stirring the butter until it turns a light caramel colour and darker brown flecks start to appear. Add the sage, wait for the bubbling to subside then continue to cook until sage starts to go crispy then remove from the heat immediately.

Drain the cooked pasta and toss through the butter sauce. Serve with a sprinkling of parmesan.